Insects are already (intentionally) consumed in the diets of the majority of the world’s countries. Many scientists believe that large-scale entomophagy, or insect-eating, is the future of humankind and the answer to food and water sustainability challenges.

Edible bugs are popping up everywhere from Michelin-starred restaurants in Sao Paulo to food carts in San Francisco. Daring chefs around the world are experimenting with insects as food and its clearly a harbinger of things to come.

And, for good reason. Edible insects are an excellent source of complete protein, require vastly less water and feed to raise than barnyard livestock (per pound of food produced,) and they give off far less methane than cattle. Insect protein can also be used to fortify staples like white flour.

One Response to The Kickstarter Food Deal You Don’t Want To Miss

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